Fluffy Whole Wheat Pancakes Recipe
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
These pancakes are so fluffy, you won't believe they're made with whole wheat!
Course: Breakfast
Servings: 4
Calories: 330 kcal
Author: Diana Johnson
  • 1 cups ½ hard red whole wheat flour
  • 1 TBS baking powder
  • 1/8 tsp kosher salt a pinch
  • 3 TBS finely ground Sucanat dehydrated cane juice
  • 3 eggs separated
  • 1 cups ½ milk of your choice
  • 3 TBS melted coconut oil plus additional for cooking
  1. Mix together flour, baking powder, salt and sucanat. I like to use a big bowl with a handle and spout for easy pouring once I'm ready to cook.
  2. Whisk the egg yolks with the milk (I use soy milk) and coconut oil, and then mix them into your dry ingredients.
  3. In a separate bowl, whip the egg whites with an electric beater until extremely frothy.
  4. Use a spatula to gently fold the egg whites into your batter.
  5. Heat a little bit of coconut oil in a skillet on medium high. Pour batter in circles into the skillet.
  6. Cook about two minutes, until bubbles stop forming. Flip the pancakes and cook an additional minute.
  7. Repeat (adding coconut oil as needed) until you've used up all your batter.
Recipe Notes

Approximate cost/serving: I grind my own flour, which makes this really cheap, but it's still affordable if you buy whole wheat flour. It costs me about $2 to make a batch of 8-10 pancakes so about 50 cents a serving.

Vegetarian: These can be made vegan by using a dairy free milk like soy or almond, and substituting flax gel for the eggs. They won't be quite as fluffy as with the eggs, but still good!

Nutrition Facts
Fluffy Whole Wheat Pancakes Recipe
Amount Per Serving (2 pancakes g)
Calories 330 Calories from Fat 142
% Daily Value*
Total Fat 15.75g 24%
Saturated Fat 9.98g 50%
Cholesterol 138.75mg 46%
Sodium 352.5mg 15%
Total Carbohydrates 43.5g 15%
Dietary Fiber 6g 24%
Sugars 10.5g
Protein 10.5g 21%
* Percent Daily Values are based on a 2000 calorie diet.